30+ Irresistible Hashbrown Potato Soup Recipes to Warm Your Heart

If you’re a fan of hearty, comforting soups, hashbrown potato soup is a dish that’s guaranteed to hit the spot. With its creamy texture, rich flavors, and the satisfying heartiness of potatoes, it’s no wonder this soup has become a favorite in many households.

Whether you prefer a simple version or one packed with savory additions like cheese, bacon, or herbs, hashbrown potato soup is the perfect choice for cozy dinners, family gatherings, or meal prep for the week ahead.

The versatility of hashbrowns—combined with the richness of creamy broth and seasonings—offers endless variations to suit every taste.

In this article, we’ve gathered 30+ delicious hashbrown potato soup recipes that are easy to make and perfect for any occasion. From classic comfort to spicy twists and cheesy indulgence, these recipes will warm you up and keep you coming back for more!

30+ Irresistible Hashbrown Potato Soup Recipes to Warm Your Heart

With so many variations to choose from, it’s easy to see why hashbrown potato soup is a staple in kitchens around the world.

These 30+ recipes show just how versatile and customizable this dish can be, whether you’re in the mood for something rich and creamy, spicy, or loaded with savory toppings.

Hashbrown potato soup can be a comforting meal on a chilly day or a crowd-pleaser at your next gathering. From cheesy bacon versions to vegetarian options, the possibilities are endless, and there’s a recipe for everyone.

So next time you’re craving something hearty and satisfying, look no further than these mouthwatering hashbrown potato soup recipes that are sure to delight your taste buds.

Creamy Hashbrown Potato Soup

This creamy hashbrown potato soup combines the smooth texture of blended potatoes with the richness of cheese and cream. The hashbrowns make it extra convenient, cutting down prep time while still delivering a satisfying, comforting bowl of soup. A blend of savory ingredients like garlic, onions, and a touch of bacon creates an irresistible flavor that will have your guests coming back for more.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• Salt and pepper, to taste
• 1 tbsp butter
• 1 tsp dried thyme (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and garlic, sautéing until the onions are soft, about 4-5 minutes.
2. Add the frozen hashbrowns, chicken broth, and thyme. Stir to combine and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, or until the hashbrowns are soft.
4. Using an immersion blender, blend the soup until smooth and creamy, or leave it a bit chunky if you prefer.
5. Stir in the heavy cream, cheddar cheese, and crumbled bacon. Cook for another 5 minutes until the cheese has melted and the soup is smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra bacon, cheese, or fresh herbs.

This creamy hashbrown potato soup is a perfect dish for any season, especially during chilly nights. It’s comforting and rich, offering the texture of potatoes without the hassle of peeling and chopping. With the added bacon and cheese, it’s an indulgent treat that can stand alone as a meal or be paired with a side salad or crusty bread. It’s easy to make, and the flavor is unbeatable, making it a go-to recipe for busy weeknights and weekend gatherings.

Spicy Hashbrown Potato Soup

If you’re looking to spice up your typical potato soup, this spicy hashbrown potato soup is just what you need. Infused with jalapeños, pepper jack cheese, and a variety of spices, this soup offers a delightful kick. The hashbrowns provide a smooth base, while the spicy elements add complexity and heat to this comforting dish.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 onion, chopped
• 2 jalapeños, seeds removed and chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup sour cream
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Chopped cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, jalapeños, and garlic. Sauté for 5-7 minutes, or until softened and fragrant.
2. Stir in the chili powder, cumin, and cayenne pepper (if using). Let it cook for another 1-2 minutes.
3. Add the frozen hashbrowns and broth to the pot. Stir well and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes, or until the hashbrowns are tender.
5. Use an immersion blender to puree the soup to your desired consistency, whether smooth or a bit chunky.
6. Stir in the sour cream and shredded pepper jack cheese, cooking until the cheese has melted completely.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped cilantro for added freshness and flavor.

The spicy hashbrown potato soup is a zesty twist on the traditional potato soup, combining smooth and creamy textures with vibrant, bold flavors. The heat from the jalapeños and cayenne pepper pairs perfectly with the creaminess of the cheese and sour cream. It’s a wonderful option for those who enjoy a little spice in their meals and can easily be adjusted to suit your preferred spice level. Serve it with a side of cornbread or tortilla chips for the perfect comfort meal with a kick.

Bacon and Cheddar Hashbrown Potato Soup

Bacon lovers will rejoice with this decadent bacon and cheddar hashbrown potato soup. Combining crispy bacon, shredded cheddar cheese, and creamy potatoes, this hearty soup is rich and satisfying. The frozen hashbrowns save time, while the bacon adds a delicious smoky flavor that elevates the dish to a whole new level of comfort.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, diced
• 1/2 cup diced carrots
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup cooked bacon, crumbled
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp chives, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 5-7 minutes until softened.
2. Stir in the frozen hashbrowns and chicken broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
3. Using an immersion blender, blend the soup until it reaches a creamy consistency. You can leave some chunks if you prefer more texture.
4. Add the shredded cheddar cheese and heavy cream. Stir until the cheese melts and the soup is smooth.
5. Stir in the crumbled bacon and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped chives.

This bacon and cheddar hashbrown potato soup is perfect for anyone who loves the savory combination of bacon and cheese. It’s a rich, hearty soup that’s perfect for cold evenings or as a crowd-pleasing dish at gatherings. The smooth and creamy texture pairs wonderfully with the smoky bacon, and the cheddar cheese adds the perfect amount of richness. The garnished chives provide a fresh contrast, making every bite a balanced experience. Whether you enjoy it as a filling meal or a comforting starter, this soup is sure to satisfy your cravings.

Loaded Hashbrown Potato Soup

Loaded with bacon, cheese, sour cream, and green onions, this loaded hashbrown potato soup is a hearty and indulgent comfort food perfect for cold weather. The hashbrowns create a smooth base while the toppings add texture and layers of flavor. This soup is ideal for a cozy night in or as a filling meal for your family or guests.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cooked bacon, crumbled
• 2 tbsp butter
• Salt and pepper, to taste
• 1/4 cup green onions, chopped
• 1/2 tsp garlic powder

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent.
2. Add the frozen hashbrowns, chicken broth, and garlic powder to the pot. Stir and bring to a boil.
3. Reduce the heat and let the soup simmer for 15-20 minutes, or until the hashbrowns are tender.
4. Using an immersion blender, blend the soup until smooth or leave it a little chunky, depending on your texture preference.
5. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking for an additional 5 minutes, allowing the cheese to melt and the soup to become creamy.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with crumbled bacon, chopped green onions, and extra cheese if desired.

The loaded hashbrown potato soup is a rich and satisfying dish that combines the comforting creaminess of potatoes with the indulgent flavors of cheese, bacon, and sour cream. It’s a perfect dish for anyone who loves hearty, flavorful meals. This soup is easy to prepare and can be made ahead of time, making it a great choice for busy days or when you’re expecting guests. Whether served as a meal on its own or paired with a fresh salad or garlic bread, it’s guaranteed to be a hit at the table.

Vegan Hashbrown Potato Soup

This vegan hashbrown potato soup is a lighter, plant-based alternative that doesn’t skimp on flavor. It features hashbrowns, coconut milk, and a mix of savory herbs and vegetables for a creamy, comforting soup that’s completely dairy-free. Perfect for those following a vegan diet or anyone looking for a healthier option without sacrificing taste.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1/2 tsp dried thyme
• 1/4 tsp turmeric (for color, optional)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
2. Add the frozen hashbrowns, vegetable broth, thyme, and turmeric (if using). Stir to combine and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes, or until the hashbrowns and vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
5. Stir in the coconut milk and cook for another 5 minutes, allowing the soup to heat through.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley for a pop of color and flavor.

This vegan hashbrown potato soup is a wonderfully creamy, comforting dish that proves you don’t need dairy to create a rich and satisfying soup. The coconut milk adds a subtle sweetness and creaminess that complements the potatoes and vegetables perfectly. This soup is perfect for vegans, vegetarians, or anyone looking to enjoy a light yet filling meal. It’s also quick to prepare, making it an excellent choice for busy weeknights or meal prep. Serve with a slice of crusty bread or a side salad for a complete meal.

Rustic Hashbrown Potato Soup with Kale

This rustic hashbrown potato soup is hearty, healthy, and full of flavor. With a base of creamy hashbrowns and the addition of nutritious kale, this soup is both satisfying and packed with vitamins. The addition of garlic, onion, and a touch of lemon makes it fresh, while the kale adds a lovely contrast in texture. It’s the perfect balance of comfort and health.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 1 medium potato, peeled and diced
• 1 tbsp olive oil
• 1/2 cup almond milk (or any non-dairy milk)
• 1/2 tsp dried rosemary
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Add the diced potato, frozen hashbrowns, vegetable broth, and dried rosemary. Stir well and bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, or until the potatoes and hashbrowns are tender.
4. Stir in the chopped kale and cook for another 5-7 minutes until the kale has softened.
5. Use an immersion blender to blend the soup until smooth or leave it a little chunky, depending on your preference.
6. Stir in the almond milk and lemon juice, then season with salt and pepper to taste.
7. Serve the soup hot, garnished with a little extra kale or a drizzle of olive oil for extra flavor.

This rustic hashbrown potato soup with kale is a wonderful blend of comfort and nutrition. The creamy hashbrowns provide a smooth base, while the kale adds both texture and an earthy flavor that complements the potatoes. The soup is rich in vitamins and antioxidants, making it a great choice for those looking for a healthier option without compromising on taste. With the added brightness from the lemon juice, this soup is fresh and satisfying—ideal for a light yet filling meal. It’s perfect for both cozy dinners and meal prep, offering a healthy, hearty option for any occasion.

Cheesy Hashbrown Potato Soup

This cheesy hashbrown potato soup is the epitome of comfort food, packed with the creamy goodness of melted cheese, tender potatoes, and the heartiness of hashbrowns. With a rich broth and just the right amount of seasoning, this soup is perfect for chilly days when you crave something filling and indulgent. Whether served as a main or a side dish, it’s sure to satisfy everyone at the table.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1 tbsp butter
• 1/2 tsp paprika
• 1/4 tsp black pepper
• Salt to taste
• 1/2 cup green onions, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 4-5 minutes until softened and fragrant.
2. Add the frozen hashbrowns and chicken broth to the pot, stirring to combine. Bring to a boil.
3. Once boiling, reduce the heat to low and simmer for about 15-20 minutes until the hashbrowns are tender.
4. Stir in the heavy cream, cheddar cheese, sour cream, paprika, and black pepper. Continue to cook, stirring occasionally, until the cheese has melted and the soup is smooth and creamy.
5. Season with salt to taste.
6. Serve the soup hot, garnished with chopped green onions and extra cheese, if desired.

This cheesy hashbrown potato soup is the ultimate comfort dish that combines the creamy richness of cheese with the heartiness of potatoes. The addition of sour cream gives it a velvety texture, while the seasonings enhance its savory flavor. It’s a crowd-pleaser that’s simple to make and perfect for any occasion, from weeknight dinners to family gatherings. You can easily customize this soup by adding in other vegetables, such as carrots or bell peppers, or by switching up the type of cheese. No matter how you make it, this cheesy hashbrown potato soup is sure to be a hit.

Spicy Hashbrown Potato Soup

If you’re in the mood for a soup that packs a little heat, this spicy hashbrown potato soup is just what you need. The hashbrowns form the creamy base, while a combination of jalapeños, chili powder, and smoked paprika give it a flavorful kick. With a perfect balance of heat and creaminess, this soup is the ideal choice for those who love a bit of spice in their meals.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 jalapeños, chopped (seeds removed for less heat)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1/2 cup chopped cilantro (for garnish)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeños, cooking for 4-5 minutes until the onion becomes soft and translucent.
2. Add the frozen hashbrowns, chicken broth, smoked paprika, chili powder, and cayenne pepper (if using). Stir to combine and bring to a boil.
3. Reduce the heat to low and simmer for 15-20 minutes, or until the hashbrowns are tender.
4. Using an immersion blender, blend the soup until smooth or leave it a bit chunky, depending on your preference.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve the soup hot, garnished with chopped cilantro and shredded cheddar cheese for an extra layer of flavor.

This spicy hashbrown potato soup is a great choice for spice lovers who enjoy a bit of heat in their meals. The combination of jalapeños, chili powder, and smoked paprika adds bold flavors to the creamy, comforting base created by the hashbrowns. The cilantro and cheddar cheese garnish balance the spiciness with a fresh and creamy finish. This soup is perfect for those who enjoy a flavorful, spicy twist on a classic potato soup. It’s hearty enough to stand alone as a meal, and it pairs wonderfully with a slice of crusty bread.

Bacon and Hashbrown Potato Soup

For a rich, savory, and deeply satisfying meal, this bacon and hashbrown potato soup delivers everything you need. The crispy bacon infuses the soup with smoky flavor, while the creamy hashbrowns create a comforting base. With the addition of vegetables and a blend of seasonings, this soup is the perfect balance of crispy, creamy, and deliciously savory.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 8 slices bacon, cooked and crumbled
• 1 cup frozen corn (optional)
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Salt to taste
• 1/2 cup shredded cheddar cheese (optional for garnish)
• Fresh parsley or green onions, for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside.
2. In the same pot, sauté the chopped onion and minced garlic in the bacon drippings for 4-5 minutes until soft.
3. Add the frozen hashbrowns, chicken broth, and dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the hashbrowns are tender.
4. Stir in the heavy cream, crumbled bacon, and optional frozen corn. Cook for another 5-7 minutes, until heated through.
5. Season with salt and black pepper to taste.
6. Serve the soup hot, garnished with shredded cheddar cheese, fresh parsley, or green onions.

Bacon and hashbrown potato soup is a comforting and indulgent dish that combines the crispy, smoky flavor of bacon with the creamy, hearty texture of hashbrowns. The addition of corn gives it a slight sweetness that complements the savory elements, and the shredded cheese adds a final touch of richness. This soup is perfect for a cozy night in or as part of a family dinner. It’s simple to make, but packed with flavor and guaranteed to please a crowd. Whether you enjoy it on its own or paired with a side salad or bread, this soup is sure to be a favorite.

Loaded Hashbrown Potato Soup

This loaded hashbrown potato soup is packed with all your favorite comfort food ingredients. With creamy hashbrowns as the base, this soup is loaded with crispy bacon, melted cheese, sour cream, and green onions for the ultimate indulgence. It’s a rich, hearty dish that’s perfect for when you want something filling and satisfying, with the added bonus of all the flavors you love from a classic loaded baked potato.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp dried parsley
• Salt and pepper, to taste
• 1/2 cup green onions, chopped (for garnish)
• 1/4 cup shredded cheddar cheese (for garnish)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened, about 5 minutes.
2. Add the frozen hashbrowns and chicken broth to the pot, bringing it to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the hashbrowns are tender.
3. Stir in the heavy cream, shredded cheddar cheese, sour cream, and dried parsley. Cook until the cheese is melted and the soup is smooth and creamy.
4. Add the crumbled bacon and stir to combine.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with extra shredded cheddar cheese and chopped green onions for a loaded finish.

This loaded hashbrown potato soup is a complete meal that combines all the flavors of a loaded baked potato in a comforting soup form. The creamy texture, combined with the richness of the cheese, the crunch of bacon, and the tanginess of sour cream, makes this soup a favorite among all ages. It’s perfect for family gatherings, potlucks, or just as a filling meal on a cold day. It’s also easy to customize—feel free to add extra toppings like jalapeños, more cheese, or even sour cream to make it your own.

Slow Cooker Hashbrown Potato Soup

This slow cooker hashbrown potato soup is the definition of convenience. With minimal prep time, it simmers all day in your slow cooker, filling your home with the aroma of creamy, savory goodness. The hashbrowns give it a rich, smooth texture, while the seasonings and broth make it incredibly flavorful. Perfect for busy days when you want to come home to a hot, hearty meal without any fuss.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese (optional for garnish)
• 1/2 cup sour cream (optional for garnish)
• Fresh parsley (optional for garnish)

Instructions:

1. In a slow cooker, combine the frozen hashbrowns, chopped onion, garlic, chicken broth, heavy cream, thyme, salt, and pepper. Stir well.
2. Cover and cook on low for 6-7 hours, or until the potatoes are tender and the soup is creamy.
3. Once the soup is ready, use an immersion blender to blend it until smooth or leave it chunky, depending on your preference.
4. If desired, stir in shredded cheddar cheese for extra richness.
5. Serve hot, garnished with sour cream, extra cheese, and fresh parsley, if desired.

This slow cooker hashbrown potato soup is an effortless way to enjoy a comforting, creamy dish without spending much time in the kitchen. With the slow cooker doing all the work, the potatoes break down to create a velvety smooth texture, while the seasonings and cream provide a rich flavor. It’s a versatile recipe that can be customized with extra toppings like crumbled bacon, chives, or even a dash of hot sauce. Whether for a busy weeknight dinner or a lazy weekend meal, this soup is perfect for any occasion.

Herb-Infused Hashbrown Potato Soup

This herb-infused hashbrown potato soup takes comfort food to a new level by incorporating fresh, fragrant herbs that elevate the flavor of the soup. The creamy texture from the hashbrowns combined with the rich herb profile makes this a deliciously sophisticated yet simple dish. It’s the perfect choice when you’re looking for a cozy meal with a bit more flavor complexity.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp dried sage
• Salt and black pepper to taste
• 1/2 cup shredded Parmesan cheese (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 5 minutes.
2. Add the frozen hashbrowns, vegetable broth, rosemary, thyme, sage, salt, and black pepper. Bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, or until the hashbrowns are tender and the soup has thickened slightly.
4. Stir in the heavy cream and let it simmer for another 5 minutes to combine the flavors.
5. Use an immersion blender to blend the soup to your desired consistency—smooth or chunky.
6. Serve hot, garnished with shredded Parmesan cheese and fresh parsley.

This herb-infused hashbrown potato soup is a refined take on a classic dish. The fresh rosemary, thyme, and sage add a fragrant depth to the creamy potato base, making each bite more flavorful. The Parmesan cheese on top brings a salty, umami finish that complements the richness of the soup. Whether you’re making it for a weeknight dinner or a special gathering, this soup is sure to impress with its comforting yet elevated flavor profile. The herbs can be adjusted to suit your taste, and it’s easy to add extra vegetables or proteins to make it a full meal.

Cheesy Bacon Hashbrown Potato Soup

This cheesy bacon hashbrown potato soup is a decadently creamy dish packed with crispy bacon, melted cheese, and tender hashbrowns. The flavor combination is unbeatable, and the bacon adds a satisfying crunch to every spoonful. This soup is not only rich and filling but also a crowd-pleaser that works perfectly for both weeknight dinners and family gatherings. It’s an indulgent comfort food that you’ll want to make again and again.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 1/2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 tsp paprika
• 1/2 tsp black pepper
• Salt to taste
• 1/4 cup green onions, chopped (for garnish)
• Extra shredded cheese (for garnish)

Instructions:

1. In a large pot, sauté the onion and garlic over medium heat until softened and fragrant, about 5 minutes.
2. Add the frozen hashbrowns, chicken broth, paprika, black pepper, and salt to the pot. Stir and bring to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the hashbrowns are tender.
3. Stir in the heavy cream and shredded cheddar cheese, continuing to cook until the cheese has fully melted and the soup becomes creamy.
4. Add in the crumbled bacon and mix well.
5. Serve hot, garnished with chopped green onions and extra shredded cheddar cheese for a cheesy finish.

This cheesy bacon hashbrown potato soup is the epitome of comfort food. The creamy, cheesy base pairs perfectly with the smoky, crispy bacon, creating an irresistible flavor combination. It’s a rich and satisfying soup that can be served as a hearty meal or as an appetizer at a gathering. The green onions and extra cheese toppings add a burst of freshness and richness that elevate the soup even further. This soup is sure to be a hit with anyone who loves classic comfort foods with a little extra indulgence.

Spicy Hashbrown Potato Soup with Jalapeños

For those who enjoy a bit of heat with their comfort food, this spicy hashbrown potato soup with jalapeños is the perfect dish. The creamy texture of the hashbrowns is paired with the kick of fresh jalapeños, creating a soup that’s both comforting and exciting. The addition of spicy sausage adds even more depth, making this soup the ideal choice for spice lovers. It’s an excellent way to switch up your usual potato soup and add some bold flavors to your meal.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 fresh jalapeños, sliced (seeds removed for less heat)
• 4 cups chicken broth
• 2 cups heavy cream
• 1/2 lb spicy sausage, cooked and crumbled
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup shredded pepper jack cheese (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, sauté the onion, garlic, and sliced jalapeños over medium heat until softened, about 5 minutes.
2. Add the frozen hashbrowns, chicken broth, chili powder, cumin, paprika, salt, and pepper to the pot. Stir to combine and bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes, or until the hashbrowns are tender.
3. Stir in the heavy cream and cooked sausage. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth or leave it slightly chunky, depending on your preference.
5. Serve hot, garnished with shredded pepper jack cheese and fresh cilantro.

This spicy hashbrown potato soup with jalapeños offers the perfect balance of creamy texture and bold, spicy flavors. The fresh jalapeños give it just the right amount of heat, while the sausage adds a savory, meaty richness that complements the potatoes beautifully. The creamy base cools down the heat just enough to make every bite deliciously comforting. Topped with melted pepper jack cheese and fresh cilantro, this soup is a must-try for anyone who loves a bit of spice in their meals. It’s perfect for chilly evenings when you want something both warming and exciting.

Creamy Garlic and Herb Hashbrown Potato Soup

This creamy garlic and herb hashbrown potato soup brings out the savory flavors of garlic and fresh herbs in a comforting, smooth base of hashbrowns and cream. The rich, velvety texture and the aromatic garlic make this soup a perfect balance of indulgence and freshness. Whether you’re serving it as a starter or as a main dish, this soup is sure to impress with its subtle yet robust flavors.

Ingredients:

• 1 (30 oz) bag frozen hashbrowns
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, sauté the chopped onion and garlic over medium heat until fragrant and softened, about 5 minutes.
2. Add the frozen hashbrowns, vegetable broth, fresh thyme, rosemary, oregano, salt, and pepper to the pot. Stir and bring to a boil.
3. Reduce the heat to low and simmer for 15-20 minutes, or until the hashbrowns are tender and the flavors have melded together.
4. Stir in the heavy cream and cook for another 5 minutes, allowing the soup to thicken.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
6. Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh parsley.

The creamy garlic and herb hashbrown potato soup is a perfect combination of comforting richness and fresh, aromatic flavors. The garlic and herbs infuse the soup with a subtle complexity that balances the creaminess of the base. This soup is the ideal dish for those who enjoy flavors that are both familiar and slightly elevated. It’s versatile enough to serve as a hearty appetizer or a satisfying main course. With a finishing touch of Parmesan and parsley, it’s a flavorful dish that will leave you coming back for more.

Note: More recipes are coming soon!